3 heaping cups white sugar, 1/3 cup Karo Corn Syrup, 3/4 cup warm water.

Cook until threads. Have white of one large egg beaten stiff. Pour above into egg white. Flavor with vanilla. Add nut meats. Beat well. Pour into pan. Cut.

Remove from the fire and beat until creamy, adding, meanwhile, 6 drops of oil of peppermint and enough color paste to give a delicate green or pink tint. Drop in rounds from the tip of a spoon onto confectioner's paper to cool. When the syrup is too thick to drop in smooth rounds, add a few drops of boiling water and stir while it is melting over the flame. Then remove from fire, and stir and drop as before.

Two cups of sugar, 2/3 cup of water. Cook until it hairs, then stir, as it thickens add all the shredded cocoanut that will adhere, then form into patties.

Preserve the peel from 1/2 dozen oranges, and allow to soak in water for 2 or 3 days. Then cut the pieces up in small strips and boil in water until they can be easily pierced with a broom straw. Dissolve a sufficient quantity of granulated sugar in water and boil it down until it would sugar when cool; then put in the orange-peel, draining it first, and stir until cooled and you will have a confection which will be liked by all.

Blanch 1 cup of almonds. When cold put 1 tablespoon of melted butter on the almonds and let stand 1 hour, then sprinkle with 1 tablespoon of salt. Put into a bright new pan in a moderate oven, stirring occasionally until they are a light brown. Prepare salted peanuts in the same way.

(Marmorel.)
Melt 2 1/2 tablespoonfuls butter and pour it into 15 tablespoonfuls of sifted flour. Mix some leaven in a cupful of water and work it to a stiff paste. Mix 5 spoonfuls of powdered sugar, 5 spoonfuls of chopped walnuts, spice with ground cinnamon and ground cloves, moisten slightly with rose water. Take some of the paste and make a hollow ball, and then hollow it with your finger until you have a hollow ball of the paste. Fill with the walnut paste and close the opening. Pinch the balls all over, leave for 24 hours and bake to a light yellow and sprinkle with powdered sugar.

(Massapan.)
Take 2 cups of confectioner's sugar and beat it into the white of one egg, add a cupful of bleached and pounded almonds and a little rose water. Sprinkle the paste board with flour and roll the paste out and cut into diamond shapes, and put aside in a dish to harden.

Two cups of sugar, 1 cup of milk, butter the size of an egg, 1/2 cake chocolate; put into a chafing dish and boil, stirring constantly until the spoon parts the boiling candy so that the bottom of the dish can be seen. Add 1 tablespoon vanilla, remove from the flame and stir until nearly stiff. Pour into buttered pan and cut in squares.

One cup of brown sugar, 1 cup molasses, 1/4 cup water, 1 tablespoon of butter; boil until it hardens in cold water. Stir in 2 cups of nut meats, and pour into a buttered pan to cool.

Three cups of light brown sugar, 3 cups milk, 1 tablespoon of butter; boil until it hardens in cold water. Add 2 cups of English walnuts, or any nut meats, stir until it hardens. Pour into buttered pans to cool. No matter how hot the day, you can make this candy.